Poultry
Paws
Chicken paws are the feet cut for culinary use—skin, tendons, and tiny bones that dissolve into sticky gelatin. Essential for rich stocks, Chinese braised feet, and dim-sum style preparations. Meat is minimal; texture is the prize. Clean nails and pads carefully, blanch, then simmer until soft or braise in spiced sauce until glossy. For stock, a few paws set a chilled broth to jelly. Not a quick grill item. Source from markets that handle feet cleanly.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.82 g
- Saturated Fat 3.13 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.09 g
- Cholesterol 93.4 mg
- Sodium 69.6 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 62.2 g
- Energy 184 kcal
- Water 62.2 g
- Carbohydrates 1 g
- Sugars 0.49 g
- Protein 22.1 g
- Fat 9.82 g
- Saturated Fat 3.13 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.09 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.99 mg
- Vitamin B5 — Pantothenic Acid 1.11 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 469 mg
- Major Minerals 468 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.99 · vitamin-b5-pantothenic-acid: 1.11 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Paws of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Chinese cuisine developed numerous braised and cold chicken-feet dishes.
Stock makers worldwide learned paws as the fastest path to natural gelatin.
Dim-sum restaurants made chicken feet a beloved textural specialty.